Rosemary Pecans

Rosemary Pecans


December 19, 2014

  • Makes: Makes 2 cups.


2 cups pecan halves

2 Tbsp. butter, melted

1 Tbsp. packed brown sugar

1 tsp. balsamic vinegar

2 drops hot sauce

1 Tbsp. chopped fresh rosemary

1/2 tsp. cumin (optional)

1/2 tsp. salt

A good grind of black pepper


1Preheat the oven to 300°F.

2Combine in a medium bowl and stir well. Spread out on a parchment-lined baking sheet.

3Bake for 10-15 minutes, until pale golden and fragrant.


About Julie

You May Also Like

Leave a Reply

Your email address will not be published.